Friday, August 14, 2015

Last of August, going into school start

Sunday: Burritoes with choice of filling: seasoned turkey hamburger, plain refried pintos, or seasoned scarlet runner beans.  Watermelon side.
Monday: Sausage patty burgers on pretzel roll (vegetarian sausage patties where applicable).  French fries.  leftover Watermelon side.
Tuesday: can't remember.
Wednesday: can't remember.
Thursday: Mac and Cheese using whole wheat penne, topped with tomato from garden. french fries again.
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Sandwich ideas from Real Simple.
1. Goat cheese with ratatouille.
2, Pan Bagnat:  oil and vinegar dressing with anchovy, tomato,  red onion, artichoke hearts, cured olive, celery leaves (!) and sliced hardboiled egg.
3. Bacon, arugula, and tomato JAM.
4. Ploughman: sliced apple and cheddar with onion jam and spicy mustard
5. Curried chickpea with apple
6. Antipasti (not vegetarian)
7. Mozzarella, BEET and basil
8. Hummus, Feta, and Cucumber (with mint)

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Quick lunch soup.
(this was delicious.  Why don't I do this more often??!!)
olive oil
one summer squash from garden
two 14-oz cans diced tomatoes
three vidalia onions
bunch kale
1/2 TB Herbs de Provence
Salt
1/2 TB Better than Bouillon Vegetable base

Warm oil in pot.
Cut squash into 8 lengths, cut out seeds, slice in food processor.  Add to pot.
Remove skins from onion and any brown/green parts, slice in foodprocessor.   Add to pot.
Add Herbs de Provence.
Cook on medium until onion is translucent.
Add two cans diced tomato.
remove stems from kale, slice in food processor, add to pot.
Add bouillon paste, salt to taste.  continue until Kale is cooked.
remove from heat.
With an immersion blender, puree about half what's in the pot.

Serve with prepared pesto, grated parmesan cheese, warmed beans, and sandwich fixings.